Food Facts

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NEW STUDY: RAPID OCEAN ACIDIFICATION THREATENS COASTAL ECONOMIES IN 15 STATES
Anticipated Impacts More Widespread than Previously Believed; Major Threats Seen to Oyster, Scallop, Clam Industries in CA, CT, FL, LA, MA, ME, MD, NC, NJ, NY, OR, RI, TX, VA, & WA
The first nationwide vulnerability assessment for ocean acidification, published today in Nature Climate Change, shows that coastal communities in 15 states that depend on the nation’s approximately $1 billion shelled mollusk (e.g., oysters and clams) industry are at long-term economic risk from ocean acidification. The assessment illustrates that vulnerable communities are not confined to the Pacific Northwest, which has been the primary focal point of attention and resources. Newly-identified communities at risk reside everywhere from Maine to the Chesapeake Bay to the Louisiana bayou.
“Ocean acidification has already cost the oyster industry in the Pacific Northwest nearly $110 million, and jeopardized about 3,200 jobs,” said Julia Ekstrom, who was lead author of the research while a scientist with Natural Resources Defense Council (NRDC), and now is at University of California at Davis. “Our research shows, for the first time, that many communities around the U.S. face similar risks.”
Ocean acidification is the result of oceans absorbing the growing amounts of carbon dioxide produced by burning fossil fuels. Acidifying waters make it more difficult for creatures with calcium carbonate shells or skeletons, including mollusks, crabs, and corals, to grow their shells and survive. Mollusks are generally known to be particularly sensitive to ocean acidification and are also among the most lucrative and sustainable fisheries in the United States.
This research study, co-authored by scientists at the NRDC, UC Davis, Ocean Conservancy, and Duke University, and collaborators from nine additional institutions, integrated physical, economic and social data into an assessment of various regions’ overall vulnerability to ocean acidification. The risk factors for impacts are numerous. From a physical standpoint, there is the global phenomenon of ocean acidification as well as local factors that can amplify acidification such as local nutrient pollution from agricultural runoff. From an economic standpoint, industry factors, such as total revenues, can influence the importance of shellfish to a community. And social factors, such as the diversity of local employment, decrease communities’ capacity to cope with change.
“Our analysis shows acidification will harm more than ocean creatures; it will have real impacts on people’s lives,” said Lisa Suatoni, senior scientist, NRDC Oceans Program. “It will pinch pocketbooks, it will put livelihoods at risk, and it will alter the fabric of communities all across the country.”
Analysis revealed that the 15 most at-risk states are: Massachusetts, New Jersey, Virginia, Washington, Oregon, Connecticut, New York, Rhode Island, Maine, Florida, North Carolina, California, Louisiana, Maryland, and Texas. The study found different regions face varying combinations of risk factors, making them unique “hot zones” on the map.
Examples include:
* New England hot zones: The productive ports of Downeast Maine and southern Massachusetts where poorly buffered rivers run into the cold New England waters which are especially enriched in ‘acidifying’ carbon dioxide.
* Mid-Atlantic hot zones: East coast estuaries like Narragansett Bay, Chesapeake Bay and the Long Island Sound where an abundance of nitrogen pollution exacerbates ocean acidification in shellfish-rich areas.
* Gulf of Mexico hot zones: Terrebonne and Plaquemines Parishes of Louisiana – and other communities in the Gulf of Mexico – where the shelled mollusk industry is limited to oysters, giving this region fewer options for alternative, potentially more resilient, mollusk fisheries, in the short term.
* Pacific Northwest hot zones: The Oregon and Washington coasts and estuaries where a potent combination of risk factors converge, including cold waters, upwelling currents that brings corrosive waters closer to the surface, corrosive rivers, and nutrient pollution from land runoff.
Of particular concern are the study’s findings that many of the most economically dependent regions are currently the least prepared to respond. States such as Massachusetts, New Jersey, Virginia, and Louisiana have minimal research and monitoring for ocean acidification and little government support to reduce their risk (at federal or state levels). Since this assessment focused on mollusks, it offers one slice of overall vulnerability within the ecosystem. The method of analysis in this study should also be applied to a broader set of at-risk species, such and crabs and coral, and the services they provide.
While reducing global carbon emissions is the ultimate solution, study findings point to localized solutions that can be implemented, including: reduction of local pollutants such as agricultural runoff in the Chesapeake, diversification of fishing fleets and investment in aquaculture of high-value shellfish species in southern Massachusetts (raising shellfish away from souring waters), development of ‘early warning’ systems for corrosive waters in the Pacific Northwest, and the cultivation of acidification-resistant strains of oysters in the Gulf of Mexico.
“There is plenty we can do to help these at-risk communities while protecting our environment,” said Lisa Suatoni. “Tailored action plans should be developed for each ocean acidification hot zone. The time to act is now.”
To explore if (and how) your region is vulnerable to ocean acidification tour NRDC’s interactive map at http://www.nrdc.org/oceans/hotspots.asp
To download the full report, visit: http://www.nrdc.org/oceans/acidification/state-vulnerability.asp. SUPERFOOD, JUNK FOOD, SLOW FOOD, FEEL FOOD. A GUIDE TO AVOID GETTING LOST IN THE MAZE The food world expands every day with new foods, natural or otherwise, as well as new words and terms. Some have by now come into everyday use. We know that slow food means paying attention to the quality of what we eat, its relationship with the local area and rural traditions. Yet what can be said about junk food? The term is very fashionable in Anglo-Saxon countries and vividly describes such popular but unhealthy food. It is generally applied to foods with high fat, sugar or salt content which have a negative impact on our health. Junk food not only means we put on weight but is also harmful because it acts on our brains in much the same way as drugs by stimulating sensations of pleasure and even causing addiction. Last year saw the appearance and spread of the term superfood, originating in the United States to indicate a high-value health food. New products have appeared on supermarket shelves, such as coconut water – as enjoyed by stars such as Madonna, Demi Moore, Rihanna and Matthew McConaughey because it is low in sugar, fat and calories but has lauric acid, a powerful antibacterial agent which helps strengthen the immune system and speed up the metabolism. Yet it is not always necessary to look abroad to find superfoods. These include bilberries, thanks to their high content in flavonoids. It is good for the eyes and varicose veins. Chilli pepper also gets the green light for the presence of capsaicin, which apparently has slimming properties. For people, on the other hand, who care about the environment, say hello to feel food. A sustainable approach ensuring lower environmental impact even including through the choice of what we serve at table.
CONDISCI L’INSALATA CON OLIO EXTRA VERGINE DI OLIVA E SALVI IL CUORE Researchers at Glasgow University in Scotland suggest that 20 ml (two teaspoons) per day of extra virgin olive oil for 6 weeks would be enough to see beneficial effects for the heart. Using olive oil to dress salads or a cheese and tomato caprese can promote health prevention. The research project involved 69 men and women and scientists attribute olive oil’s clinical benefits to the omega 6 it contains.
ONIONS: FOOD POOR WITH GREAT VIRTUES The beneficial properties of onions have been known since the times of the ancient Egyptians. We now know something more about the mechanisms of action and compounds that originate of the health virtues of this vegetable thanks to an Italian research carried out at Mario Negri Institute. Credit should not only be attributed to quercetin, an antioxidant molecule in onions, but also and especially to the sulphur compounds whereby onions can cause bad breath. These molecules, in fact, are natural antagonists of Helicobacter pylori, the main cause of stomach cancer. Nonetheless, we don’t need to eat mountains of onions. Two pieces a week weighing about 50 grams suffice to reduce the risk of getting stomach cancer by 40% compared to average.Medium Rare Shares the Secret to Creating the Perfect French Fries They may be called french fries, but Americans consume around 2 million tons of them per year. Whether dipped in ketchup, covered in chili and cheese, or served up another way, we just can’t get enough of them. Most of the time people are dining on french fries from restaurants or frozen ones, but for those who want to make their own at home Medium Rare is dishing up the tips on how to make them perfect.
“The perfect fry is really a labor of patience and love,” explains Mark Bucher, co-owner of Medium Rare, with two locations in the D.C. area. “From finding the perfect potato, to the cutting, soaking, drying, blanching, then overnight refrigeration, before the last fry, the process takes will take over 24 hours, just for a french fry.”
Bucher explains that many restaurants have shortened process this by opting to use good frozen fry, such as with many fast-food restaurants. However, at Medium Rare, they prefer the tried and true artisanal French method. They only do two items, steak and fries, so they both need to be the best.
Here are some tips from Medium Rare to help make the perfect french fry:Potatoes. It’s important to start with the right kind of potatoes. The best kind of potato to use for making fries is a GPOD or Yukon Gold. Preparation. The best way to prepare the potato is to hand cut into 1/4 inch strips, skin on, then soak overnight in cold water. Then fry in Pure Canola oil first at 225 degrees for 4 minutes, then refrigerate overnight, then fry again at 375 degrees for 2 minutes. Oil. Making good fries requires precise fryer oil temperature management. Thought has to go into how many fries to place in the fryer at once, how long they should cook, and then how long to wait before putting in the next batch to be fried. Secret sauce. Some people will eat their fries straight up with just a dash of salt and their favorite dipping sauce. Others like to use a secret seasoning combination. It’s all about finding which one each person prefers.
Medium Rare is known for its “secret sauce” that is used on the steak and frites. Their sauce truly is a secret, with not a single employee knowing what goes into the recipe. To keep it a secret, they have people at various locations make certain parts of the sauce. This way, they don’t know the entire process. Only the owners know the entire process of their secret sauce, and they personally put the finishing touches on each batch, using unlabeled containers.
“When you make your own fries try to make them your own by giving them a special touch,” added Bucher. “That’s what we have done and our special touch has made our steak and frite must-haves in the D.C. area.”
Bucher is a serial entrepreneur, who was the originator and founder of a groundbreaking burger establishment in Washington D.C. area. He started cooking when he was six and has worked some of D.C.’s busiest restaurants and with world renowned chefs. Today his focus is on Medium Rare, which only specializes in steak frites and their secret sauce. The restaurant offers steak and fries served, in a fun and relaxed neighborhood. For more information, visit the site at: www.mediumrarerestaurant.com.About Medium Rare Medium Rare is restaurant that has two locations in the Washington D.C. area. The restaurant specializes in steak frites (steak and fries), and is famous for its secret sauce on the steak. In addition to their popular dinner, they also serve a weekend brunch, and end every meal with a piece of Bazooka gum. For more information, visit the site: www.mediumrarerestaurant.com. Cooking Oil Recycling Industry to Grow 6.8% Annually The Energy Independence and Security Act of 2007 has made used cooking oil a valuable commodity. Recycled cooking oil has long been used in small quantities in the production of soap, cosmetics, and animal food, but now the nation’s demand for biodiesel offers an opportunity for significant industry growth. IBISWorld expects industry revenue to grow 6.8% annually over the next five years, including a 9.3% growth to $2.0 billion this year. This forecast is driven by the EPA’s Renewable Fuel Standard requirements encouraging biodiesel production and economic expansion expected to increase truck transportation, the primary market for diesel fuel. Help Save the Gravenstein Apple The highly sought out heirloom apple is in season and back for August. If you’re not aware, this particular apple is one of the best for eating and baking but is extremely rare, has a very short season, is a challenge to harvest and is on the brink of extinction. In fact, only a few farmers in the US (predominantly in Northern California) still grow the sweet-tart, red-green apples. Kudos to them! So, where can apple enthusiasts and fruit lovers get their hands on Gravenstein’s this season? I work with The FruitGuys, a green and sustainability focused company that provides the best-of-the best, farm-fresh fruit and vegetables to the American workplace nationwide, and they have introduced the limited-edition Gravenstein Apple Box, available countrywide (to homes and offices) from August 11 – 22. The Gravenstein apple grew in popularity during World War II when American troops were provided with applesauce and The FruitGuys are on a mission to keep the apple alive. Once dominant in Sonoma County, the Sebastopol Gravenstein Apple is dwindling. But the town of Sebastopol and an organization dedicated to saving heritage foods have banded together to save this delicious piece of California’s food heritage. In addition to purchasing the apples at farm direct prices, we will also be donating money back to the farmers we are buying these apples from to help support them. 16% of the price of box (not including shipping) will be donated back to the farmers based on the percentage of apple volume that we purchase from each farm. Over 160k Urge Costco, Walmart and Carrefour to Stop Selling Shrimp Whose Production Relies On Slave Labor In Southeast Asia
More than 160,000 people from around the world have signed onto a new petition from SumOfUs.org urging Costco, Walmart and Carrefour to stop selling shrimp and prawns whose production relies upon slave labor in Asia, and join Project Issara, a cutting edge Thai intiative to end modern slavery in that country.World’s Hottest Chile Pepper – Trinidad Moruga Scorpion
The Trinidad Moruga Scorpion Chile is the world’s hottest pepper registering up to 1.2 million Scoville Heat Units (1 of these peppers packs the heat of 400 jalapeños). So who in the world would be game to try it? Chef/restaurateur Geeta Bansal, owner of the Clay Oven in Irvine, is betting a whole lot of heat-seeking food fanatics as she rolls out a special lamb dish featuring the tiny, ultra-piquant fruit as its key ingredient. Anyone who consumes and entire portion of the Shiv, available through September 30, will receive a certificate acknowledging the feat and will be entered into a drawing for a chance to win Clay Oven’s Thanksgiving Tandoori Turkey, a perennial favorite that sells out months in advance. (The Shiv is named after the god of creation and destruction known for performing a fiery Tandav dance.)New Mexico State University’s Chile Pepper Institute identified the Trinidad Moruga Scorpion as the hottest chile in the world. Paul Bosland, director of the Institute, says that the capsaicin in peppers makes them spicy and the Trinidad Moruga Scorpion contains an exceptionally high amount of the chemical compound. Bansal says not to worry, the Shiv will balance the hot spice with other components to appeal to those “who may not like to take a walk on the hot and wild side.”Red Frill Mustard Greens
Containing two vital compounds known as sinigrin and gluconasturtian, Red Frill Mustard Greens have cancer preventing benefits including antioxidants, anti-inflammatory and natural detoxifying properties. Also known as Ruby Streaks and Scarlet Frill, its scientific name Brassica juncea, classifies the Red Frill mustard as a member of the Brassica family along with arugula, radishes and turnips. The green, primarily grown for fresh eating, if left to mature produces edible flowers and eventually seeds., which may then be harvested. Its radiant oak leaf-shaped violet leaves join with a contrasting thin wasabi green colored stem which distinguishes Red Frill Mustard. Considered a Japanese heirloom mustard green, the Red Frill is like all other mustard varieties in its classification as a cool season crop; preferring shorter days, full sun and cooler soil for fast growth. Native to the Himalayan region of India and known as one of the spices in the mustard green family, Red Frill Mustard can be utilized as a salad green when harvested young as a micro green, harvested mature for braising or as a potherb. For more information about Red Frill Mustard Greens and other produce, pleas contact your Fresh Point representative.Par-Way Tryson brings a GMO-Free food release option to operators Par-Way Tryson, the food release spray leader, is pleased to introduce Vegalene GMO-Free Food Release Spray. As the debate surrounding genetically modified organisms (GMO) heats up, more and more consumers are looking for greater transparency and more natural ingredients when it comes to their dietary consumption. Our Vegalene GMO-Free Food Release Spray allows operators to provide their patrons with a choice while being assured of the same incredible performance and exceptional value that they have come to expect from the Vegalene brand. Vegalene Food Release Sprays have been at the forefront of value and quality for decades, providing operators with a higher yield and better overall coverage than leading competitors.* In addition, Vegalene gives a more consistent performance saving operators time with faster and easier cleanup, as well as no gummy residue build up. It all adds up to covering more pans per can with superior quality. Par-Way Tryson specializes in food release sprays. And our Safe Quality Food (SQF) Certification provides even more peace of mind. We take pride in producing the best that the industry has to offer. Discover the full range of Par-Way Tryson products at parwaytryson.com. *Internal testing performed at Par-Way Tryson’s test kitchens using comparable oil base pan sprays.

The Coffee Bean & Tea Leaf and Operation Homefront Join Forces to Donate to Military Families | through August 10The Coffee Bean & Tea Leaf is proud to kick off its annual Support At Homecampaign in stores. Through Aug. 10, the specialty coffee and tea retailer has teamed with its customers and Operation Homefrontto donate coffee, tea and financial donations to active military members, veterans and families in need throughout the US. Operation Homefront is a nonprofit organization that provides emergency financial assistance and other support to families of service members and wounded warriors.

The Coffee Bean & Tea Leaf will donate $1 from every purchase of its Support at Home products:Support At Home Coffee, a dark and distinctive blend that combines Sumatra and Brazil coffee beans for a bold yet smooth flavor. A medium body, fruity aroma, black cherry flavor and a dark chocolate finish that pairs well with chocolate or caramel. The 12-ounce ground coffee will be available in participating stores and online while supplies last for $9.95.

Support At Home Tea,100 percent Ceylon black tea leaves selectively picked by hand from the Bogawantalawa Estate in Sri Lanka. This tea boasts chocolate aromas, hints of sweet peach and deep wood flavors. The 20-count tea tin will also be available in participating stores and online while supplies last for $8.95. Customers who want to give more can also donatetheir Support At Home Coffee or Tea purchases to military members and families. Operation Homefront will distribute the donated coffee and tea to military members and families in need throughout the US. Customers are encouraged to write a message of thanks with a blank label on each coffee bag and tea tin label, as a way of personalizing their donations.

Strawberries
Strawberries are currently in a demand exceeds supply situation. Market is very active. California volumes have started to decline earlier than normal. Production numbers out of Santa Maria and Watsonville continue to drop each week. The weather is cool in the growing areas which is slowing harvest numbers. Labor is becoming more of a problem in both areas which may affect the overall season in July and August. Quality is fair to good. Medium size fruit, with some white shoulders being reported. The market is anticipated to remain active for the next 2 to 6 weeks.

The Meat to Eat
Did you know it takes nearly 650 gallons of water to raise, process, and transport meat for just one burger?
Factory farms consume fossil fuels, emit more greenhouse gas emissions than cars, and cause 80% of the world’s annual deforestation.Choosing to support local farms that raise animals in an ethical manner with consideration of the environment is one easy and very positive way to spend your food dollar!

Mangos Deliver a Summery Cocktail of Nutrients to Support the Summertime Glow
An increasing body of scientific evidence makes it clear: what we eat may have an impact on the health and beauty of our skin. But what if there was a fruit—available year-round with plentiful volume just in time for skin-centric summertime—that delivered a cocktail of skin-supporting nutrients and compounds? We’d all Mangover our eating habits, adding fresh mango at every turn! This beauty fruit contains over twenty different vitamins and minerals, and preliminary animal model research indicates that mango may protect skin from damage due to exposure to UVB radiation. In this study, mice fed mango extract experienced less skin damage from UVB radiation than those not fed mango extract. Additional research will need to be conducted in humans (Photodermatology, Photoimmunology, and Photomedicine 2013; 29: 84-89). There are four mango nutrients that stand out when it comes to skin health: vitamin C, vitamin A (or, beta carotene), and folate. Let’s take a closer look at the science behind these skin-supporting superstars.

Vitamin C: One cup of mango delivers a whopping 100 percent of the daily requirement for this important antioxidant. Vitamin C supports many different functions in the skin, including collagen formation, regeneration, and wound repair. But did you know that vitamin C intake has been associated with improved appearance of aging skin? In a study involving 4,025 middle-aged women, researchers found that higher intakes of vitamin C were associated with lower prevalence of wrinkled appearance, dryness associated with aging, and skin thinning (American Journal of Clinical Nutrition 2007; 86: 115-31). Vitamin A/Beta Carotene: Mangos deliver 35 percent of the daily vitamin A requirement in the form of beta carotene (an antioxidant pigment which the body converts to vitamin A). Lower levels of vitamin A in the diet have been associated with a wrinkled appearance (American Journal of Clinical Nutrition 2007; 86: 115-31). A number of studies have also shown that an elevated intake of carotenoids, such as beta carotene, may confer protection from sunlight, lessening sunburn (American Journal of Clinical Nutrition 2012; 96(suppl): 1179S-84S). In addition, recent research in undergraduate students (male and female) who ate more fruits and vegetables experienced an increase in yellow and red skin tone due to the presence of beta carotene and lycopene, respectively, in fruits and vegetables (PLoS One 2012; 7(3): 1-9). In this study, increased yellow skin tone (due to beta carotene intake), in particular, was rated more healthful and more attractive. Folate: Rich in folate, one cup of mango contains 20 percent of the daily requirements for this B vitamin. Folate supports many different processes within the body, and researchers have suggested that some may have an important impact on the maintenance and function of healthy skin and that exposure to UV radiation can breakdown folate, resulting in lower levels in the skin (Bioactive Dietary Factors and Plant Extracts in Dermatology, Nutrition, and Health. Springer, New York, 2013: 230-255).
The sumptuous flavor of mangos elevates any eating experience, adding a burst of nutrients, vivid color, and the taste of the tropics. The perfect ingredient for salads, smoothies, yogurt, grilled meats, or side dishes, fresh mangos give everyday favorites a summer beauty boost.

Le Méridien Reinvents The Éclair In Partnership With Acclaimed Pastry Chef Johnny Iuzzini
In anticipation of National Chocolate Éclair Day, Le Méridien Hotels & Resorts announced the launch of its first-ever global éclair program in partnership with award-winning pastry chef and new LM100 member Johnny Iuzzini. As part of the brand’s new culinary program, Le Méridien hotels and resorts worldwide will offer guests the opportunity to indulge in a variety of modern twists on the chic Parisian treat, including both classic flavours as well as unique creations inspired by the destination. In addition, Chef Iuzzini will create eight seasonal éclair recipes for the hotels, inspired by his travels through various Le Méridien destinations. As part of the programme, each hotel will offer modern takes on three signature éclair flavours – coffee, chocolate and vanilla – as well as one locally inspired flavour.

A 2006 James Beard Award winner for Outstanding Pastry Chef and author of Dessert FourPlay and Sugar Rush (September 2014), Iuzzini served as Head Judge on Bravo’s “Top Chef Just Desserts.” He boasts more than 20 years of kitchen experience at some of the top restaurants in New York City and currently owns a pastry and culinary arts consulting company, Sugar Fueled, Inc. As the newest member of the LM100, a group of cultural innovators and artists who define and enrich the guest experience at Le Méridien, Chef Iuzzini will guide the éclair programming and initiatives around the globe, employing his youthful energy and unique culinary style to reinvent the classic pastry and create eight seasonal éclair recipes exclusively for Le Méridien.

Bacon Love Grows at Foodservice
U.S. foodservice consumers are smitten by bacon and to show their love they ate some 1.1 billion servings of the “candy of meats” in the year ending April 2014, an increase in servings of 6 percent compared to a year ago, reports The NPD Group, a leading global information company. Many only have eyes for pork bacon, which holds the bulk share of units and dollar volume shipped to restaurants and other foodservice outlets, but bacon varieties, like beef, chicken, duck and turkey are capturing more attention, finds NPD’s SupplyTrack.
The pork bacon category grew in the year ending April 2014 with a 2.3 percent increase in units shipped in spite of dollar volume increases due to higher pork prices, according to SupplyTrack, which tracks every product shipped from a critical mass of leading broadline distributors to each of their foodservice operators. Although bacon types other than pork hold a very small unit share, turkey and chicken realized single-digit unit growth in the year ending April 2014 period while beef bacon units increased by double-digits and duck by triple-digits.
Quick service and family dining restaurants represent the largest dollar and unit share of the bacon category, and these two channels increased units and dollar volume shipped compared to a year ago, reports NPD. Units and dollars shipped to some non-commercial foodservice outlets, like preschools and daycare centers, increased by double-digits.Demand for Butterball Foodservice Turkey Burgers

The season for all things grilled is now in full swing, and consumers are again searching for new and better burgers. According to the National Restaurant Association’s What’s Hot 2014 Culinary Forecast, almost half of the 1,300 chefs surveyed said that gourmet or specialty burgers are a hot trend. With the U.S. Department of Agriculture reporting beef prices at record highs, operators need options to deliver burgers that delight consumer taste buds while keeping food costs in check.

Turkey is in a prime position to meet the demand for a flavorful, low-cost alternative. To help chefs and operators benefit from this opportunity, Butterball Foodservice has developed a full line of delicious turkey burgers that are easily customizable to fit a wide variety of flavor profiles and patron taste preferences.
Butterball makes it easier than ever to add innovative burgers to your menu by offering:

All American Grill Turkey Burger This traditional American burger is all dark meat with a classic grilled flavor. Savory White Turkey Burger A perfect choice for health-conscious diners, this burger is made from top-grade all white meat. All Natural Turkey Thigh Burger Made from 100% thigh meat, this is Butterballs most premium burger. This flavorful burger is made from all white meat and lightly seasoned with garlic and pepper. In addition, Butterball Ground Turkey can serve as the foundation for chefs to create their own signature burgers. For a unique twist, combine ground turke